Le Pain Quotidien London Core menu changes, autumn...
Transcript of Le Pain Quotidien London Core menu changes, autumn...
Le Pain Quotidien London
Core menu changes, autumn 2015 Information and Training Packet
Start date: 15th October
Summary of core menu changes
De-listed core items Organic praline danish Organic pecan swirl Organic yoghurt bowl Tuna Parisienne Butternut Squash & Feta Frittata
New core menu items Organic Pastry Basket Madeline Basket Organic Milk n Cookie Croissant With Aged gruyere & wiltshire ham Organic Coconut Granola Power Matcha Chia Yoghurt Smoked Salmon & Parmesan Frittata Chicken, Feta & Avocado British Steak & West Country Ale Stew Butternut Squash, Red Onion & Blue Cheese Tartlet Side ham Rename – Avocado to ‘Avocado Omega Boost’
Summary of core menu changes
De-listed core items Iced rooibos Iced Early Grey Iced English Tea Iced cold brew coffee Iced Latte Iced mocha Matcha Iced Tea Brussels Breakfast Moroccan mint Ashridge Devon Blush Cider
New core menu items Matcha latte large Cinnamon & Apple Lemon, Honey & Ginger Organic Speculoos Steamed Milk Organic Noisella Steamed Milk Primeur Organic Beer (also on Beverage menu) Rename of RN13 – ‘House White RN13 / House Rose RN13 /House Red RN13
Summary of core menu changes
Up Selling Sides added; Breakfast & Brunch - Aged Gruyere, Prosciutto, Smoked Atlantic Salmon, Wiltshire Ham, Avocado Core side – Mash, Wiltshire & Avocado
Upgrades
Gluten Free Organic Porridge – Porridge oats will be changing to Gluten Free supply New - Great for Kids Flash CVG / AVD Menu – Swap tuna parisienne to salmon tartine
Gluten free organic Coconut Granola
With honey - 120 g gluten free coconut granola - 15 gr honey - 250 ml milk of guests choice in jug on side
Stewed fruit - 120 g gluten free coconut granola - 80 g cold stewed fruit - 250 ml milk of guests choice in jug on side
Our Granola is now Vegan – Soya milk & Almond Milk will give vegan option
Plain - 120 g gluten free coconut granola - 250 ml milk of guests choice in jug on side
With honey & banana - 120 g gluten free coconut granola - 90g banana - 15 gr honey - 250 ml milk of guests choice in jug on side
Breakfast
Organic Power Matcha & Chia Yoghurt B
reakfast
Quality Control Points
- Ensure Fresh - Use clean bowl - Serve on side
plat with long spoon
Recipe
- 240g Matcha
& chia yoghurt mix
- 4g super seeds - Serve with
honey / agave
Batch - 20g organic Matcha powder - 50g organic chia seeds - 1125g organic yoghurt
Combine all ingredients in a clean bowl Mix & put into clean gastro, cover & day dot 24 hrs shelf life - The mix will thicken of time -
Pastry Basket Pastry
Quality Control Points
- Ensure Fresh - Use clean
basket - Use clear
printed paper
Recipe
- 2 x croissant - 2 x madeleine - 2 x guest
choice of any other – Almond Croissant, Pain au choc, Raisin danish
Upsell to large groups
Organic Milk & Cookie Pastry
Quality Control Points
- Can use broken - Cold milk - Cold glass
Recipe
- 1 ea
Manhatten Organic
- 200ml milk of guests choice (small glass)
Madeleine Basket Pastry
Quality Control Points
- Ensure Fresh - Use clean
basket - Use clear
printed paper
Recipe
- 6 x Madeleine
Great CoG’s
Methods 1. Preheat the oven at 200⁰C / Ventilation 6 2. In a bowl Melt the butter 3. In another bowl add flour , baking powder , sugar and mix. 4. Add, eggs, juice zest mix until combined. 5. Add melted butter and mix with spatula. 6. Fold the dough into a piping bag with a spatula . 7. Let the dough rest for 15min in a fridge. 8. brush the mould with extra melted butter. 9. fill up the mould to ¾ with the piping bag ( make 34) 10. Bake for 8 min
Ingredients make 34 300g plain flour 240g caster sugar 10g baking powder 6 x eggs (340g) 160g salted butter 30g orange juice 1 orange zest 15g Extra butter for baking mould Icing Sugar
Madeleines Pastry
Critical control point Golden brown Colour
Baked Madeleine: 12hrs shelf life top
Service Dining – cold
Dust with icing sugar before serving
p
Equipment • Bowl, stick blender • Dressing bottle
Recipe - 125 ml olive oil - 20 ml lime juice - 40 gr harissa - 10 gr coriander - 0.5 gr salt - O.5 gr black pepper
PR
EP
Add olive oil, lime juice, harissa,
coriander, salt and pepper into a bowl
Blend until smooth
Prep – Harissa oil
Transfer into dressing bottle
Shelf life is 3 days
Butternut Squash, Red Onion & Blue Cheese Tart H
ot d
ishes
Quality Control Points - Defrosted shelf life is 48
hours - Heat up in merry chef on
tartlet programme - Temperature checked
Recipe
- 1 ea butternut squash, red
onion & blue cheese Tart - 30g LPQ leaf mix - 10g Mustard dressing - 5g basil - Cucumber x3 slice - Tomato x 2 wedges - Spring Parsely Check temperature = + 72°C
Steak & Ale with mashed potato H
ot d
ishes
Quality Control Points
- Defrosted shelf life is 48
hours (stew and mash) - Heat up in microwave - Temperature checked
Recipe
- 1 ea steak & ale stew - 200 gr mashed potato - 5 gr butter - 0.5 gr chopped parsley
p
Equipment • Microwave • Cup, bowl • Cling film Recipe - 1 ea steak & ale stew - 200 gr mashed potato - 5 gr butter - 0.5gr chopped parsley
Ho
t dish
es
Defrost steak&ale stew, and pour into soup bowl, wrap in cling film
Defrost mashed potato and pre-portion (200gr) in soup cup, wrap in cling film
Heat up together in microwave 2 min
Steak & Ale with mashed potato
Arrange mashed potato on the left side of the bowl
Pour the stew on the right side
Place butter on the mash and sprinkle
with chopped parsley
Smoked Salmon Frittata Frittata
Quality Control Points
- Batch shelf life is 48 hours - Do not over bake - Served with butter, fresh
wheat bread and baguette
Recipe
- 30 gr Salanova leaf mix - 10 ml Mustard dressing - ¼ ea Smoked salmon Frittata - 1 slice wheat bread - 1 slice baguette - 1 ea butter - 10 gr parmesan - 10 gr Aioli dressing
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Frittata
Heat up Frittata in combi oven, 275C
3min
Place mixed salad leaves at 12 o’clock on
a large plate
Place Frittata at 6 o’clock
Place slice of wheat and baguette next to it
Top with aioli dressing
shaved parmesan
Smoked Salmon Frittata Recipe
- 30 gr Salanova leaf mix - 10 ml Mustard dressing - ¼ ea Smoked salmon Frittata - 1 slice wheat bread - 1 slice baguette - 1 ea butter - 10 gr parmesan - 10 gr Aioli dressing
p
Equipment • Oven • Frittata tin • Baking paper • Mixing bowl • Hand whisk Recipe - 450 ml liquid egg - 40 ml whole milk - 40 ml double cream - 1 gr black pepper - 150 gr cooked potato - 50 gr ricotta - 80 gr smoked salmon
Frittata
Add cooked potato and ricotta into frittata
tin (layered with baking paper)
Add smoked salmon trims
Pour eggs mix into the tin
Mix liquid eggs, whole milk, double
cream and black pepper
Cut in 4 even quarters Bake on 180C 20-25 min, cool down and refrigerate
Batch – Smoked Salmon Frittata
Hot Milks
Quality Control Points • Always purge and wipe
the steam wand after use
• Ensure jug is clean and rinse thoroughly after use H
ot B
everage
Equipment • Spoon • Espresso cup • Milk jug
Service • Warm PQ regular
bowl • All ingredients Recipe • 25g (1 tbsp) of PQ
spread • 200 ml cold milk • 50 ml hot water
Hot Milks H
ot B
everage
1/ Add a spoonful of spread
2/ Pour 50 ml (1x espresso cup) of hot water
4/ Add cold milk
3/ Mix
6/ Swirl milk to smooth bubbles & pour
5/ Foam milk like latte
Matcha Latte
Quality Control Point
• Mix the powder and water well
• Be careful not to over portion on matcha as its an expensive product
• Ensure warm bowl
Ho
t Beverage
Equipment • Milk jug • Teaspoon &
tablespoon Service • Regular bowl • All ingredients Recipe • 7g matcha powder (1
tsp) • 10ml / 1 tbsp hot
water • 200ml cold milk
(regular) • 250ml cold milk
(large)
Matcha Latte
1/ Add 1 tsp (7g) match powder to bowl
2/ Add 1 tbsp (10ml) hot water & mix
4/ Pour as latte and sprinkle with green tea
powder
3/ Texturise cold milk like latte
Ho
t Beverage
Steepers – Apple & Cinnamon Equipment • Board • Knife
Service • Large PQ bowl • All ingredients • Hot water Recipe – Small Batch • 50g bramley apples
(6 slices approx 4mm thick)
• 2g cinnamon sticks • 15g acacia honey
Fill PQ Bowl with hot water and add all ingredients Quality Control Points • Ensure apples are
sliced fresh for to order
Ho
t Beverage
Steepers – Lemon & Ginger Equipment • Board • Knife Service • Large PQ Bowl • All ingredients • Hot water Recipe – Small Batch • 20g ginger • 5 x lemon slices • 20g acacia honey • 1g mint Fill PQ Bowl with hot water and add all ingredients Quality Control Points: • Slice lemon and
ginger fresh • Ensure mint leaves
aren’t discoloured
Ho
t Beverage